24 raw shucked oysters 1 cup unsalted butter, divided 1/2 cup green onions, chopped 5 cloves fresh garlic, minced 1/2 teaspoon crushed red pepper 1 ½ teaspoons dried thyme ½ teaspoon dried oregano 1 tablespoon fresh lemon juice ½ teaspoon Worcestershire sauce 1 tablespoon Cajun seasoning 1 ounce white wine ½ cup grated Parmesan cheese 1 loaf French bread or saltine crackers
Preheat the oven to 350 degrees F. In a medium saucepan, melt 1/2 a cup of butter over medium heat.
Add the green onions, garlic, red pepper flakes, thyme, oregano, lemon juice Worcestershire and Creole seasoning. Sauté the butter mixture for two minutes. Add the white wine. Stir the ingredients continuously and sauté until the green onions are soft.
Remove the saucepan from the heat and allow the garlic butter to cool for three minutes. Add the remaining 1/2 cup of butter to the sauce. Stir until the butter is melted and the sauce has a creamy consistency.
Place one oyster in the center of each cup in a muffin pan. Ladle one tablespoon of the garlic butter sauce on top of each oyster.
Bake for 5-7 minutes until the butter begins to bubble and the oysters start to rise. Remove the pan from the oven and top with equal amounts of Parmesan cheese. Cook the oysters for an additional 1-2 minutes or until the cheese is melted.
Serve the oysters immediately with warm French bread for dipping.
147 kcal per serving
7 g per serving